Like a cheesecake this slice is creamy and tangy, nutty and sweet. Use the nuts you like to eat and substitute lime for lemon or another flavour you like. I happened to invent this particular slice while I was trying to make a Lemon Poppy Seed Slice by Audrey Snowe, the blogger behind Unconventional Baker. I used ingredients I had at hand that I knew would taste great together (Hello honey, sesame and lime!) and, using my eyes, hands and brain, added more of this and less of that to get the desired consistency right. And the lucky result is this Lime Sesame Seed Slice. Of course any dessert you freeze is going to be pretty forgiving, so give it a try yourself.
- 1 cup almonds
- 6 soft dates (soak in some hot water if you need to soften them)
- 1 tablespoon honey
- 1 tablespoon coconut oil
- ½ cup white sesame seeds
- pinch of salt
- 1 cup of cashew nuts, pre-soaked and drained
- 6 tablespoons honey
- zest of 1-2 limes
- 6 tablespoons of lime juice (fresh is best but I used the bottled lime concentrate)
- 4 tablespoons of coconut oil
- 1 teaspoon vanilla extract
- 3-6 drops of natural green food colouring (keep adding until the desired colour is achieved)
- pinch of salt.
Soak cashew nuts in a large bowl covered with water either the day before or for a few hours before hand. This helps to soften the nut and blend into a smooth paste for the filling.
In a food processor blend almonds, dates, honey, coconut oil, sesame seeds and salt until a sticky crumble is made. Add more nuts if too sticky and add more dates or honey if not sticky enough. Taste it! If it tastes good so will the slice.
Line a small shallow tray (about 30cm x 20cm) with baking paper. Place the sticky nut mixture in the tray and spread it out, pushing it down with the bottom of a glass until it forms an even crust. Place it in the freezer until the filling is ready.
In the food processor place the strained cashew nuts, honey, zest, lime juice, coconut oil, vanilla and salt and blend until a smooth creamy mixture is achieved. Taste this too!
Slowly add a few drops of colouring, blending well between until a nice lime colour is achieved.
Pour the mixture into the prepared crust pan and smooth out with a spatula. Place in the freezer for at least 6 hours until frozen.
Slice and serve when ready. This will thaw quite quickly once out of the freezer, so enjoy it quite frozen or at room temperature when it is soft and creamy.
Optional topping: sprinkle fresh or toasted shredded coconut on top of the filling before freezing.